Burritos with Tofu, Poblanos, and Tomatillos
By America's Test KitchenPublished on October 16, 2019
Time
1½ hours, plus 20 minutes draining
Yield
Serves 6
Ingredients
1¼ cups vegetable broth ¾ cup long-grain white rice, rinsed3 garlic cloves, mincedSalt and pepper ¼ cup minced fresh cilantro 14 ounces firm tofu, quartered1½ pounds tomatillos, husks and stems removed, rinsed well, dried, halved or quartered if large3 tablespoons vegetable oil 5 garlic cloves, minced1 tablespoon ground cumin ¼ teaspoon dried oregano 3 poblano chiles, stemmed, seeded, and cut into ½-inch pieces2 onions, chopped fine1 jalapeño chile, stemmed, seeded, and minced6 (10-inch) flour tortillas 6 ounces Monterey Jack cheese, shredded (1½ cups)
Instructions
- Bring broth, rice, garlic, and ½ teaspoon salt to boil in small saucepan over medium-high heat. Cover, reduce heat to low, and cook until rice is tender and broth is absorbed, about 20 minutes. Remove rice from heat and let sit, covered, for 10 minutes. Add cilantro and fluff with fork to incorporate; cover to keep warm.
- While rice cooks, pulse tofu in food processor until coarsely chopped into roughly ¼-inch pieces, 3 to 4 pulses. Spread chopped tofu over paper towel–lined baking sheet, let drain for 20 minutes, then gently pat dry with paper towels and season with salt and pepper. Pulse tomatillos in now-empty food processor until finely chopped, 8 to 10 pulses.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook until browned, 10 to 15 minutes; transfer to plate.
- Add remaining 1 tablespoon oil, garlic, cumin, oregano, and ½ teaspoon salt to now-empty skillet and cook over medium heat until fragrant, about 30 seconds. Stir in chopped tomatillos, poblanos, onions, and jalapeño, cover, and cook until vegetables have released liquid, 5 to 7 minutes. Uncover, increase heat to medium-high, and simmer until pan is almost dry, 10 to 12 minutes. Return tofu to skillet and cook until flavors meld, about 2 minutes.
- Wrap tortillas in damp dish towel and microwave until warm and pliable, about 1 minute. Arrange tortillas on counter. Mound warm rice, tofu filling, and Monterey Jack across center of tortillas, close to bottom edge. Working with 1 tortilla at a time, fold sides of tortilla over filling, then fold up bottom of tortilla, pulling back on it firmly to tighten it around filling and continue to roll tightly into burrito. Serve.
Time
1½ hours, plus 20 minutes drainingYield
Serves 6Ingredients
1¼ cups vegetable broth
¾ cup long-grain white rice, rinsed
3 garlic cloves, minced
Salt and pepper
¼ cup minced fresh cilantro
14 ounces firm tofu, quartered
1½ pounds tomatillos, husks and stems removed, rinsed well, dried, halved or quartered if large
3 tablespoons vegetable oil
5 garlic cloves, minced
1 tablespoon ground cumin
¼ teaspoon dried oregano
3 poblano chiles, stemmed, seeded, and cut into ½-inch pieces
2 onions, chopped fine
1 jalapeño chile, stemmed, seeded, and minced
6 (10-inch) flour tortillas
6 ounces Monterey Jack cheese, shredded (1½ cups)
Ingredients
1¼ cups vegetable broth
¾ cup long-grain white rice, rinsed
3 garlic cloves, minced
Salt and pepper
¼ cup minced fresh cilantro
14 ounces firm tofu, quartered
1½ pounds tomatillos, husks and stems removed, rinsed well, dried, halved or quartered if large
3 tablespoons vegetable oil
5 garlic cloves, minced
1 tablespoon ground cumin
¼ teaspoon dried oregano
3 poblano chiles, stemmed, seeded, and cut into ½-inch pieces
2 onions, chopped fine
1 jalapeño chile, stemmed, seeded, and minced
6 (10-inch) flour tortillas
6 ounces Monterey Jack cheese, shredded (1½ cups)
Ingredients
1¼ cups vegetable broth
¾ cup long-grain white rice, rinsed
3 garlic cloves, minced
Salt and pepper
¼ cup minced fresh cilantro
14 ounces firm tofu, quartered
1½ pounds tomatillos, husks and stems removed, rinsed well, dried, halved or quartered if large
3 tablespoons vegetable oil
5 garlic cloves, minced
1 tablespoon ground cumin
¼ teaspoon dried oregano
3 poblano chiles, stemmed, seeded, and cut into ½-inch pieces
2 onions, chopped fine
1 jalapeño chile, stemmed, seeded, and minced
6 (10-inch) flour tortillas
6 ounces Monterey Jack cheese, shredded (1½ cups)
Why This Recipe Works
With its creamy texture and exceptional ability to soak up flavor, tofu is the perfect choice for a burrito filling. We wanted to pair it with fresh, mildly spicy poblano chiles and plenty of flavorful spices and aromatics. First, we cooked white rice with broth and minced garlic to give it good savory flavor, then we tossed it with fresh cilantro. To ensure we'd have distinct bites of tofu in the filling, we drained the tofu on paper towels for 20 minutes, coarsely chopped it in the food processor, then browned it in a skillet. Next we bloomed a hefty amount of cumin and garlic along with some oregano to create a good base of flavor. To finish the filling, we added in tomatillos (also quickly chopped in the food processor), the poblanos, onions, and a jalapeño for a little more heat. We let the vegetables simmer until softened, then added our tofu back into the mix. The cilantro rice and some mellow Monterey Jack cheese nicely rounded out the fresh filling.
Instructions
- Bring broth, rice, garlic, and ½ teaspoon salt to boil in small saucepan over medium-high heat. Cover, reduce heat to low, and cook until rice is tender and broth is absorbed, about 20 minutes. Remove rice from heat and let sit, covered, for 10 minutes. Add cilantro and fluff with fork to incorporate; cover to keep warm.
- While rice cooks, pulse tofu in food processor until coarsely chopped into roughly ¼-inch pieces, 3 to 4 pulses. Spread chopped tofu over paper towel–lined baking sheet, let drain for 20 minutes, then gently pat dry with paper towels and season with salt and pepper. Pulse tomatillos in now-empty food processor until finely chopped, 8 to 10 pulses.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook until browned, 10 to 15 minutes; transfer to plate.
- Add remaining 1 tablespoon oil, garlic, cumin, oregano, and ½ teaspoon salt to now-empty skillet and cook over medium heat until fragrant, about 30 seconds. Stir in chopped tomatillos, poblanos, onions, and jalapeño, cover, and cook until vegetables have released liquid, 5 to 7 minutes. Uncover, increase heat to medium-high, and simmer until pan is almost dry, 10 to 12 minutes. Return tofu to skillet and cook until flavors meld, about 2 minutes.
- Wrap tortillas in damp dish towel and microwave until warm and pliable, about 1 minute. Arrange tortillas on counter. Mound warm rice, tofu filling, and Monterey Jack across center of tortillas, close to bottom edge. Working with 1 tortilla at a time, fold sides of tortilla over filling, then fold up bottom of tortilla, pulling back on it firmly to tighten it around filling and continue to roll tightly into burrito. Serve.
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